CookEat Recipe
Rice Croquettes with Currants
Twelve sweet rice-and-currant croquettes fried and served with currant-jelly strawberry sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1389. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected dried Zante currants, refined canola frying oil and ready-to-eat jelly/syrup. Retain 74°C egg-rich centres and prompt shallow cooling to 4°C. Coating quantities and sauce recovery stay unmeasured; no general physical-trial condition is imposed. Limites : Coating egg/crumb/oil/powdered sugar quantities remainNULL. Twelve even cake-form portions have no prescribed mass or diameter; sauce yield and portion allocation are unknown.
Method
Steps
Step 1
Boil FIVE OUNCES dry rice in HALF PINT water and TWO SALTSPOONS salt for FIFTEEN MINUTES. Add ONE PINT milk, FOUR OUNCES sugar, ONE lemon rind and ONE vanilla bean; simmer printed FORTY MINUTES.
Step 2
Add the two ounces dried Zante currants and cook fifteen minutes more. Add TWO yolks, stir for the two-minute guide and verify 74°C for the egg-enriched rice. Remove from the heat and take OUT the lemon rind and vanilla bean BEFORE cooling. Cool promptly in a shallow layer to 4°C, then divide into TWELVE even parts and form small flat cakes; no piece mass is printed.
Step 3
Coat the twelve cakes in beaten egg and FRESH breadcrumbs, both amounts unspecified. Fry in the selected controlled hot canola oil for the six-minute guide, verifying 74°C in the egg-rich centres, and drain on a clean cloth.
Step 4
Thoroughly mix THREE tablespoons ready-to-eat redcurrant jelly, HALF ounce sugar and ONE gill pourable strawberry syrup COLD in a bowl, without added water or a new cooking stage. Pour the sauce onto the DISH, arrange the croquettes ON it, then sprinkle a LITTLE powdered sugar over them and serve.
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